Description
Indulge in a cozy harvest grain bowl featuring roasted butternut squash, vibrant kale, and nutty quinoa, perfect for nourishing your body and delighting your taste buds.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 medium butternut squash (cubed)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
- 2 cups fresh kale (chopped)
- 1 tbsp olive oil
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pumpkin seeds (optional)
Instructions
- Rinse quinoa under cold water.
- Combine quinoa with vegetable broth or water in a pot; bring to a boil. Cover and simmer on low heat for approximately 15 minutes until fluffy.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss cubed butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread squash in a single layer on the prepared baking sheet. Roast for about 25-30 minutes or until tender and caramelized, flipping halfway through.
- In a skillet over medium heat, add olive oil.
- Toss in chopped kale with salt and pepper; sauté for about five minutes until wilted but still bright green.
- Layer cooked quinoa at the bottom of each bowl, followed by roasted squash and sautéed kale.
- Top with crumbled feta cheese and toasted pumpkin seeds if desired.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added variety, swap butternut squash for sweet potatoes or beets. - Experiment with different grains like farro or barley. - Use seasonal vegetables for enhanced flavor.